Ingredients Jump to Instructions ↓

  1. 5 cups water

  2. 10 dried chiles, any combination of New Mexico, pasilla and/or ancho (see Ingredient notes)

  3. 1/2 cup dried cranberries

  4. 4 tomatillos, papery husks removed, rinsed and halved (see Ingredient notes)

  5. 2 plum tomatoes, halved

  6. 1/4 cup sliced almonds

  7. 1 teaspoon canola oil

  8. 1 small, very ripe, almost black plantain, (about 10 ounces), peeled and thinly sliced (see Ingredient notes)

  9. 3 cloves garlic, peeled and halved

  10. 2 teaspoons ground cinnamon

  11. 1/4 teaspoon ground allspice

  12. 1/4 teaspoon ground cloves

  13. 2 cups reduced-sodium chicken broth

  14. 1 ounce bittersweet chocolate, grated

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a medium saucepan. Stem and seed chiles, then tear the skins into large chunks. Place the chiles and dried cranberries in a large bowl; cover with boiling water. Set aside to soften.

  2. Position rack at top level of oven; preheat broiler. Lightly oil a large baking sheet with a rim. Place tomatillos and tomatoes cut-side down on the baking sheet. Broil until the skins char, about 6 minutes. Transfer the tomatillos, tomatoes and any juices to a food processor or blender.

  3. Meanwhile, toast almonds in a dry medium skillet over medium heat, stirring, until lightly browned, about 4 minutes. Transfer to the food processor or blender.

  4. Heat oil in the same pan over medium heat. Add plantain and cook until lightly browned, 4 to 5 minutes, turning the slices once. Transfer to the food processor or blender.

  5. Place garlic in the same pan over medium-low heat; cook, stirring occasionally, just until golden, about 3 minutes. Add to the food processor or blender.

  6. Drain the chiles and cranberries; transfer to the food processor or blender. Add cinnamon, allspice and cloves. Process until smooth, scraping down the sides as necessary, about 3 minutes.

  7. Pour the puree into a large saucepan. Stir in broth, chocolate, salt and pepper. Cook over medium-high heat, stirring constantly, until the mole begins to bubble, 3 to 4 minutes. Reduce heat and gently simmer, stirring constantly, until the mole is steaming and slightly thickened, about 10 minutes.


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